The Good Food Blog

Caribbean Chicken & Linguini Salad

Rating: 4/5

SUMMER IS FOR GRILLIN’!

Rating: 4/5

Summer Salads

Hell. I am lucky to get anything made with how busy my life has been lately. This pasta sausage salad was really good and the other entries complimented each other really well.

Rating: 3/5

Lasagna Night!

Rating: 3/5

Carbonara Deep-Dish Pasta-Crusted Pan Pizza

Rating: 4/5
Difficulty: Easy
Prep time: 20 minutes
Makes: 4 servings

Well, our first try at this recipe turned out more like pasta. We found out that our large frying pan was only rated for 350 in the oven.  We didn’t want to melt the handles, so we had to move it to a casserole dish. I would also increase the pancetta to a 1/2 lb next time. 

Things you’ll need:

2 packages fresh linguini, 9 ounces each
3 Tbsp extra-virgin olive oil
1/4 lb pancetta, cut as thick as bacon, chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 tsp crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Salt and freshly ground black pepper
4 large eggs
1/2 cup cream
2 cups ricotta
A handful fresh flat-leaf parsley, finely chopped
1 cup shredded provolone or mozzarella cheese

Directions:

Preheat oven to 425 degrees F.Heat water for pasta in large pot, salt it and add pasta for 3 minutes.

While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.

Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.

Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.

Source: foodnetwork.com

Turkey, Bacon and Cheese Sandwiches

Rating: 3/5 (*see notes)
Difficulty: Easy
Prep time: 10 minutes (ready in 35 minutes)
Makes: 6 servings (sandwiches)

Things you’ll need:

• 1 can (10.1 oz) Pillsbury Big & Flaky refrigerated crescent dinner rolls
• 2 tablespoons Dijon mustard
• 6 oz thinly sliced cooked turkey (from deli)
• 3 oz thinly sliced Swiss cheese (from deli)
• 6 slices precooked bacon

Directions:

Preheat oven to 350. Unroll dough and separate into triangles. Spread 1 teaspoon of mustard over each triangle. Followed by topping each with turkey, cheese and bacon, cutting to fit if necessary. Roll up loosely as directed on the can. Place on an ungreased cookie sheet and curve into crescent shape. Bake 21-23 minutes or until golden brown and the cheese is melted.

*Notes: I would add a tomato to these next time. They need something juicy.

Source: Pillsbury Magazine April 2008

Homemade Chicken Ranch Pizza

Rating: 3/5
Difficulty: Easy
Prep time:  20 minutes (ready in 45 minutes)
Makes: 6-8 servings (about 12 squares)

Good stuff! We made this with a few items that we had laying around the house. We would definitely add bacon next time, but even the few ingredients that we did have turned out pretty good.

Things you’ll need (add items as you wish):

• 13 oz Pillsbury refrigerated pizza crust
• 1 lb cooked cubed chicken
• Mushrooms
• Tomato’s
• 1/2 cup ranch dressing
• Olives
• Bacon
• 1 cup mozzarella cheese
• 1 cup cheddar cheese
• 1 tsp Italian seasoning

Directions:

Roll out pizza crust on a cookie sheet or pizza pan. Cook at 400 degrees for 7 minutes. Take it out and spread the ranch dressing over the crust. Followed by layering all of your toppings over the crust, cheese last. Throw it back in the oven for about 15-20 minutes or until golden brown.

Bacon Wrapped Chicken

Rating: 4/5
Difficulty: Easy
Prep time: 15 minutes (ready in 45 minutes)
Makes: 6 servings

Things you’ll need:

• 6 chicken breasts
• 12 slices deli meat (of your choice)
• 6 strips uncooked bacon
• 1 cup sour cream
• 1/2 can cream of mushroom soup

Directions:

Roll up chicken. Wrap two slices of deli meat around each chicken breast. Then wrap each one with one slice of bacon and secure with a toothpick. Place them in a greased 9X13 pan. Mix your sour cream and cream of mushroom soup in a small mixing bowl. Atop the chicken with the sauce. Place them in the oven for about 30 minutes or until cooked through.

Lasagna Rolls

Rating: 5/5
Difficulty: Intermediate
Prep time: 25 minutes (ready in 60 minutes)
Makes: 6-10 servings (makes 12 rolls)

Things you’ll need:

Sauce:

• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg

Lasagna:

• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• 3 ounces thinly sliced prosciutto, chopped
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)

Directions:

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Source: foodnetwork.com

Olive Garden Zuppa Toscana Soup

Rating: 5/5
Difficulty: Easy
Prep time: 45 minutes
Makes: 6-8 servings

Things you’ll need:

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

Directions:

1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sautee bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!

Buon appetito!

Source: tuscanrecipes.com